Red Lentil Dahl

•  1-2 tbsp coconut oil
• 2 onions chopped 
• 4 garlic cloves minced 
• 2 tsp ginger minced (or more to taste) 
• 1 tsp turmeric 
• 1 tsp coriander 
• 1 tsp cumin 
• 1 tsp red paprika powder 
• 1 tsp garam masala or other curry powder to taste 
• 1 ⅔ cups dry red lentils 
• 3 ¼ cups vegetable broth 
• 1 cup coconut milk 
• 1 cup strained tomatoes or chopped tomatoes
• salt and pepper to taste 
• 2 tsp coconut sugar
• 2-3 tbsp lime or lemon juice

Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. 

Add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors. 

Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. 

Pour in the vegetable broth, stir to combine, and bring to a simmer. 

Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid. Add the coconut milk and strained tomatoes and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). 

Season with salt, pepper, coconut sugar, and lime juice to taste.

(Source: https://biancazapatka.com/en/red-lentil-dahl/#recipe)